Fire and Ice Chili
| Category: | Breakfast & Brunch |
| Seasons | October |
| Cuisine Type | Latin |
Ingredients
Fire & Ice Chili
| 1 20 ounce can pineapple chunks in juice |
| 2 lbs boneless pork roast cut into chunks |
| 2 TBS olive oil |
| 2 med yellow onion, chopped (1/2 cup) |
| 2 clove garlic, minced |
| 1 28 ounce can tomatoes, chopped |
| 1 6 ounce can tomato paste |
| 1 4 ounce can diced green chilis, drained |
| 1 large green pepper, chopped (384 cup) |
| 1 med yellow onion, chopped (1/2 cup) |
| 2 cloved garlic, minced |
| 1/4 cup chili powder |
| 4 tsp ground cumin |
| 1 jalapeno pepper, seeded and finely chopped (up to three) |
| 1/2 tsp salt |
Toppings
| chopped green onions |
| grated cheese |
| sour cream |
Fire and Ice Chili Directions
- Drain pineapple, reserving the juice.
- In a Dutch oven, heat the oliv oile till hot
- Add the the pork, cooking half at a time until brown
- Return all the meat bak to the pot,
- Add the first chopped onion, and the garlic, cooking until onion is tender
- Add the reserved pineaplle juice, undrained tomatoes, tomato paste, green chili peppers, green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalepeno pepper, and salt.
- Bring to a boil.
- Reduce heat to low
- Cover and simmer for 1.5 hours, stirring occationally
- Add pineapple chunks.
- Cover and simmer 30 minutes more
Nutrition facts
Serving size 1 cup diet gluten free
Per Serving
| Kcal: | 307 kcal |
| Fibers (g): | 5.9g |
| Sodium (mg): | 339mg |
| Carbs: | 26.2g |
| Sugar (g): | 15.4g |
| Fat: | 8.9g |
| Saturated fat (g): | 2.1g |
| Cholesterol: | 83mg |
| Proteins: | 33.3g |
